To begin making the Tawa Amritsari Kulcha Recipe, we will add all the ingredients mentioned for the dough into one bowl and mix well. Gradually add little water at a time and knead it into a soft and non-sticky smooth dough.
Add little bit of ghee at the end and knead it for some more time till the dough becomes completely soft. Cover and rest the kulcha dough for at least 10 minutes.
Cut the potatoes into half and place it in the pressure cooker along with 1/2 cup of water. Pressure cook the potatoes for about 5 whistles and turn off the heat. Allow the pressure to release naturally. Once cooled, peel the potatoes.
In a small pan placed over medium heat; gently toast the coriander and cumin seeds until they crackle. Add it to a pestle and mortar and pound them coarsely.
Add the potatoes to a bowl, the pounded coriander, cumin seeds, green chillies, onion, amchur, half of the coriander leaves and salt to taste. Mix well to combine.
Once the dough is rested, pinch out a medium sized ball from the dough and flatten it on a floured rolling surface.
Roll the dough little enough to keep the potato stuffing in the center, and bring all the edges to form the pleats. Make sure it is sealed properly and flatten it.
Dust in flour and roll the dough flat and round, the thickness must be same as the tawa paratha. Take some water in a bowl and brush it over one side of the rolled dough.
In a bowl mix salt and water and keep aside.
Preheat the tawa over medium heat; sprinkle the salt water over the tawa.
Place the watered surface dough onto the tawa and sprinkle some coriander leaves and ajwain seeds on the other side, leave it for few seconds until you see some bubbles rising.
Once the bubbles rise and after 2 minutes flip it over and cook on the other side as well for another 2 minutes. Once you brown spots and the Kulcha is cript take the kulcha out from the tawa and serve hot.
Serve the Tawa Amritsari Kulcha along with Amritsari Chole, Dal Makhani and Palak Raita Recipe to create a meal for your Sunday lunch or everyday lunch.